The Benefits Of Dark Chocolate

In ancient history, long before dark chocolate even became a popular dessert, it was most valued for it’s ability to improve a person’s health. There have also been countless studies that show the effects of consuming dark chocolate on a regular basis for several weeks. Dark chocolate has been recognized as a valuable source of antioxidant polyphenol compounds that have the effects to help with many diseases including coronary artery disease (Haber, Stacy L., and Karen Gallus). This food is not an empty calorie food meanwhile, like many other foods it contains lots proteins and B vitamins. It also includes many vital minerals such as iron, magnesium and copper (Rinzler, Carol Ann). Consuming one ounce of dark chocolate a day can help with high

This bean is native to the South American origin and comes from a small tropical tree in which the seeds are fermented and then used to make the cocoa powder that we use to make chocolate (Brill, Janet Bond, 162). It is filled with many antioxidants that offers many benefits to the brain and the body in general to improve everyday functions (Marano, Ham Estroff).
The first main way dark chocolate helps to improve a person’s everyday health is by lowering high blood pressure. The cocoa bean helps this process because the bean is for the most part made up of saturated fat which has a neutral effect on high blood pressure. The cocoa component of chocolate contains the blood pressure lowering ingredient known as flavonoids. Flavonoids are polyphenols and have antioxidant, anti-inflammatory, and antiviral properties. So the higher the percentage of cocoa solids, the more flavonoids. This means there is less sugar and more bitterness to the chocolate (Brill, Janet Bond,

First, it’s a natural ACE, which stands for angiotensin-converting enzyme. This enzyme is in many prescription medications and helps to lower blood pressure by converting the the protein angiotension I into the angiotension II. Second, the cocoa in the cocoa bean is a rich source of polyphenol flavonoids which help to widen the arteries to increase the production of nitric oxide. Third, it’s been shown to reduce chronic inflammation that induces cardiovascular disease. Fourth, it reverses endothelial dysfunction and enhances the blood flow. Scientists proved this by using a method known as flow-mediated dilation which enhances blood flow after using this technique and consuming dark chocolate. And finally, the fifth method is dark chocolate thins the blood to make platelets less likely to stick together. This prevents blood clots which are caused by heart attacks or strokes (Brill, Janet Bond, 172-173).
There have been many recent studies showing how dark chocolate can reduce a person’s high blood pressure. For example, a German study researched that eating an oz. of dark chocolate every day can reduce the risk of a heart attack or stroke by 39%. This is followed by groups of people who ate one ounce of dark chocolate a day. These people showed significant changes to their high blood pressure compared to those eating the least amount of chocolate a day (Brill, Janet Bond,